Tag: chicken

Tasty Grilled Chicken Salad

Tasty Grilled Chicken Salad

Course: Entree, lunch, Main Course
Servings: 4
Calories: 308kcal

Ingredients

  • 3 tbsp  olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp Mrs. Dash® garlic herb seasoning blend
  • 1/4 tsp salt
  • 4 boneless, skinless chicken breasts
  • 6 cups butterhead lettuce
  • 1/2 small red onion
  • 12 medium strawberries
  • 8 plain breadsticks, 9-1/4” x 3/8” size

Instructions

  • Make dressing by combining olive oil, vinegar, Mrs. Dash seasoning and salt.
  • Place chicken in a zip top bag and add 2 tablespoons of the dressing to coat chicken pieces.
  • Heat a grill to medium high heat.
  • Place chicken breasts on grill and cook 8 to 10 minutes until juices are clear and chicken is cooked through. Remove from heat and rest 5 minutes.
  • Tear lettuce into peices. Cut onion into rings.
  • Arrange lettuce, onion rings and strawberries evenly on four plates.
  • Slice each breast diagonally and place on each lettuce bed.
  • Pour 1 tablespoon remaining dressing over each salad.
  • Serve each salad with 2 breadsticks.

Notes

Serving size:  1 chicken breast over 1-1/2 cups salad

Cream Cheese Dip with Buffalo Chicken

Cream Cheese Dip with Buffalo Chicken

Course: Appetizer
Servings: 16
Calories: 73kcal

Ingredients

  • 4 oz cream cheese
  • 1/2 cup bottled roasted red peppers
  • 1 cup reduced-fat sour cream
  • 4 tsp  Tabasco® hot pepper sauce
  • 2 cups  cooked, shredded chicken

Instructions

  • Set the cream cheese out to soften.
  • Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
  • In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined.
  • Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
  • Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.
  • Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

Chicken Teriyaki Pita

Chicken Teriyaki Pita

This yummy, healthy chicken teriyaki is almost like a salad made easy to eat nestled inside a pita.
Course: Entree, lunch, Main Course
Servings: 4
Calories: 336kcal

Ingredients

  • 7 tsp Kikkoman® Less Sodium Teriyaki Sauce
  • 8 oz  boneless, skinless chicken breast, uncooked 
  • 1 cup onion
  • 1/2 cup scallions
  • 1/2 cup lettuce
  • 1/2 cup tomato
  • 2 tbsp Bertolli olive oil
  • 1/3 cup reduced-fat mayonnaise
  • 2 large white pita bread, 7-inch diameter

Instructions

  • Place chicken into a zip-top bag. Add 5 teaspoons teriyaki sauce and marinate in refrigerator for 3 to 4 hours.
  • Dice onion; chop scallions, lettuce and tomato.
  • In medium frying pan heat 1 tablespoon oil and cook chicken thoroughly until no pink remains. Meanwhile, in a small frying pan, sauté onion in 1 tablespoon olive oil.  
  • While chicken and onion are cooking, combine mayonnaise, scallions and 2 teaspoons Kikkoman® Less Sodium Teriyaki Sauce. Put mixture aside. 
  • Cut each cooked chicken breast into several strips. 
  • Take pita halves and coat inside with mayonnaise mixture. Fill pita with several chicken pieces; top with sautéed onion, lettuce and tomatoes.

Quick Chicken Lettuce Wraps

Quick Chicken Lettuce Wraps

Course: Entree, lunch
Servings: 4
Calories: 219kcal

Ingredients

  • 8 oz chicken breast, cooked
  • 2 scallions
  • 2 tsp  garlic
  • 2 tbsp canola oil
  • 1 tbsp sesame oil
  • 2 tbsp unseasoned rice vinegar
  • 2 tsp  hoisin sauce
  • 1 tsp Chinese Five Spices seasoning
  • 1/4 cup red onion
  • 1/4 cup fresh cilantro
  • 1/4 cup  mushrooms
  • 8 lettuce leaves 

Instructions

  • Cut chicken breast into strips and mince garlic. Chop scallions, onion, cilantro and mushrooms.
  • In a medium skillet combine chicken, scallions, garlic, canola oil, sesame oil, rice vinegar, hoisin sauce and Chinese Five Spices seasoning. Cook over medium-low heat for 15 minutes, stirring several times.
  • Remove chicken to a serving bowl. Place 1/4-cup chicken on each lettuce leaf. Top with 1-2 teaspoon each red onion, mushroom, red bell pepper and cilantro or parsley. Wrap lettuce around chicken mixture and pick up to eat. You may also wrap them in food-grade paper to make them hold together better.

Very Cranberry Chicken

Very Cranberry Chicken

Course: Entree, Main Course
Servings: 6
Calories: 346kcal

Ingredients

  • 1 tbsp olive oil
  • 1/4 cup onion
  • 2 lbs  boneless, skinless, chicken breasts
  • 1/4 cup ketchup
  • 1 tsp dry mustard
  • 16 oz canned whole-berry cranberry sauce
  • 1/4 cup brown sugar 
  • 1 tbsp apple cider vinegar 

Instructions

  • Chop onion. Preheat oil in a large skillet. Add onion and sauté until clear.
  • Add chicken and cook for 3–4 minutes on each side.
  • In a medium-sized bowl combine ketchup, dry mustard, cranberry sauce, packed brown sugar and vinegar. Stir until mixed and pour into skillet.
  • Cover and cook on medium heat for 15–20 minutes.

Notes

Serving Size: 1 chicken breast with 1/2 cup of sauce

Pan-Glazed Chicken

Pan-Glazed Chicken

Course: Entree, lunch
Servings: 4
Calories: 190kcal

Ingredients

  • 2 tsp olive oil
  • 1 lb  boneless, skinless chicken breasts
  • 1/4 tsp black pepper
  • 2 tbsp  balsamic vinegar
  • 2 tbsp honey
  • 2 tsp dried basil

Instructions

  • Heat olive oil in a pan over medium heat. Add chicken and sprinkle with pepper.
  • Sauté chicken for 5 minutes on each side, until brown.
  • Add balsamic vinegar and sauté for one minute – flipping chicken over to coat.
  • Add honey and basil. Stir and flip chicken to coat. Cook for one minute longer.

Herbed Chicken

Herbed Chicken

VERY easy! Baked chicken seasoned with garlic, parsley, basil, tomato, and red pepper flakes. Simple dinner.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree, Main Course
Servings: 5
Calories: 150kcal

Ingredients

  • 1 tbsp dried parsley, divided
  • 1 tbsp dried basil, divided
  • 4 skinless, boneless chicken breast halves
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 2 tomatoes, sliced

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 inch baking dish with cooking spray.
  • Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
  • Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Waldorf Chicken Salad

Waldorf Chicken Salad

A very versatile filling for a sandwich or wrap. You can go bold by adding in hot sauce and celery with carrots, you can go sweet with grapes and oranges, or even go exotic with curry. The one factor is generally mayonnaise, and while creamy and delicious, it packs excess fat and calories. This Waldorf chicken salad lightens it up with Greek yogurt. Savory Spice Shop(R) Park Hill maple pepper is a match made in heaven with this recipe.


Prep Time5 mins
Total Time5 mins
Course: Salad
Servings: 4
Calories: 179kcal

Ingredients

  • 3 oz plain Greek yogurt
  • 1 tsp apple cider vinegar
  • 1/8 tsp poppy seeds
  • 2 tsp maple pepper seasoning (such as Savory Spice Shop(R) Park Hill)
  • salt to taste
  • 6 oz chopped, cooked chicken
  • 1/2 cup chopped Honeycrisp apple
  • 1/4 cup chopped toasted walnuts
  • 1 tbsp milk, or as needed (optional)

Instructions

  • Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached

Notes

Note:  You can substitute a little maple syrup and black pepper for the maple pepper seasoning.

Chicken Cacciatore for the Instant Pot(R)

Chicken Cacciatore for the Instant Pot(R)

Using the Instant Pot(R), you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over rice, cauliflower rice or eat as a stew!
Prep Time15 mins
Cook Time40 mins
5 mins
Total Time1 hr
Course: Entree, Main Course
Servings: 4
Calories: 392kcal

Ingredients

  • 4 (6 ounce)s bone-in chicken thighs, with skin
  • 2 tbsp Bertolli olive oil
  • 3 stalks celery, chopped
  • 1 (4 ounce) package sliced fresh mushrooms
  • 2 cloves garlic, minced
  • 1 (14 ounce) can stewed tomatoes
  • 2 tsp teaspoons herbes de Provence
  • 3/4 cup water
  • 3 cubes chicken bouillon, crumbled
  • 2 tbsp  tomato paste
  • 1 pinch  red pepper flakes (optional)
  • 1 pinch ground black pepper (optional)

Instructions

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and Better than bouillon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.
  • If a thicker sauce is desired, remove chicken and bring sauce to a boil on "Saute" mode. Cook until reduced and thickened.

Notes

Substituting a low-sodium chicken broth for the water and chicken bouillon will greatly reduce the sodium in this recipe.

Rutabaga Stew

Rutabaga Stew

This stew is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables but it is worth it! Pork, beef, or venison are all good in this recipe, too."
Prep Time20 mins
Cook Time4 hrs 5 mins
Total Time4 hrs 25 mins
Course: Carbohydrate Foods, Entree, Main Course, Soup
Servings: 15
Calories: 111kcal

Ingredients

  • 1 tbsp vegetable oil
  • 1 1/2 lbs chicken, diced
  • 4 rutabagas, peeled and diced
  • 4 medium beets, peeled and diced
  • 4 carrots, diced
  • 3 stalks celery.diced
  • 1 red onion, diced
  • water to cover

Instructions

  • Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.